Lamb and Quince Tagine with Preserved Lemon

• Large leek
• Crushed garlic
• Chopped ginger
• 1 cinnamon stick
• 0.5 tsp ground turmeric
• 700g diced lamb shoulder
• 10 green olives
• 1 quince, peeled, cored and sliced into wedges
• handful of coriander, roughly chopped
• 30g flaked almonds, toasted
• 1 tbsp finely chopped preserved lemon rind

Sautee leek in some butter, add spices, garlic and ginger, Add lamb, olives, quince, and enough water not to cover everything. Simmer for about 1.5 hours.

Combine coriander, almonds and lemon in a bowl, serve the tagine with couscous or rice and the almond garnish.